Potted gorgonzola with figs and candied walnuts

Name: Potted gorgonzola with figs and candied walnuts
Total time: 50 min
Yield: Serves 6 as a starter
Ingredients: 100g butter softened; 1 tsp honey; 3 tbsp marsala or sherry; 4 sprigs thyme leaves picked from 2; 400g gorgonzola; 60g walnuts toasted; 75g clarified butter; 4 figs halved or quartered; to serve toast; remaining from the 60g walnuts toasted; 60g golden caster sugar

Published: November 17, 2015 at 8:41 AM

Save recipe

Serves 6 as a starter

A little effort

Total time: 50 mins

+ chilling

A star rating of 2 out of 5.1 ratingRate

loading...

Get 5 months for £5 when you subscribe today

This recipe for potted gorgonzola with figs and candied walnuts makes a great dinner party starer

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

100g butter

softened
1 tsp honey
3 tbsp marsala or sherry
4 sprigs thyme

leaves picked from 2
400g gorgonzola
60g walnuts

toasted
75g clarified butter
4 figs

halved or quartered
to serve toast

Candied walnuts

remaining from the 60g walnuts

toasted
60g golden caster sugar

Nutrition: per serving

kcal588
fat50.5g
saturates29.8g
carbs16.3g
fibre1.2g
protein14.7g
salt2.3g

Method

step 1

Mix the butter, honey, marsala, thyme leaves and some seasoning in a blender until smooth. Add the gorgonzola in chunks, and pulse a couple of times to mix, but not so much that it’s smooth. Pack into 6 small ramekins and smooth over the surface. Top with a toasted walnut and a piece of thyme sprig. Melt the clarified butter in the microwave or a small pan then pour over the top. Chill until the clarified butter has set then cover and chill for up to 3 days.
step 2

Heat the sugar and 50ml water in a frying pan on a medium heat and bubble until it turns golden brown. Add the remaining walnuts and a pinch of salt, take off the heat and stir until the walnuts are coated in caramel. Tip onto a baking tray lined with baking paper and leave to cool completely. (You can separate the walnuts using a knife while they’re still warm but don’t touch them as they’ll still be really hot.)
step 3

To serve, dry fry the fig halves in a non-stick frying pan cut-side down, until starting to caramelise and serve on a board with the walnuts, potted cheese and toast.

Try our best fig recipes here...

Tartine Recipe With Figs and Gorgonzola

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 2 out of 5.1 rating

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue